Ultimate Savory Steak

RECIPES | OCTOBER 2016 • Original Package Recipe

artSAVOR 10

Ultimate Savory Steak

artSAVOR 10 made up of the unique flavor combination of black pepper, coriander, Middle Eastern leek and sumac adds just the right amount of zest to your favorite cut of meat. I prefer beef tenderloins, but this will work on any steak. It stands up beautifully to high heat from a hot pan to grill. Either way, make sure your meat is room temperature before you start cooking.
artSAVOR Ingredients

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Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

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Serves 4-8
Seasons 6 Pounds of steak

RECIPE INGREDIENTS

1pk artSavor 10
¾C Olive oil, More if needed
4 Steaks, 12 oz Each
4T Olive Oil, For cooking

KITCHEN ESSENTIALS

Large Cast Iron Grill Pan
Glass Jar (Preferably with Screw Lid)

TIPS

For even flavor in every bite mix entire package with oil
Use artSavor 10 for any meat, poultry, meaty fish or as herbed oil
Add extra salt and pepper to your taste if desired

PREP

Mix entire package of artSavor 10 with oil in a mixing bowl, set aside
Place steaks on a baking tray, prick them using a fork
Pour some of the artSavor mixture over steaks without touching the meat
Rub the mixture into meat well with your hands on both sides
Add more of the mixture if needed for stronger flavor (optional)
Cover steaks and refrigerate preferably a few hours until ready to cook
Refrigerate excess artSavor mixture, if any, in a jar with lid closed for later use

COOK

Preheat oven to 400˚F
Bring steaks to room temperature
Heat oil in a grill pan over medium high heat
Place steaks onto the grill pan, do not over crowd
Sear 3 minutes or until lightly charred, turn to other side, sear for 2 minutes
Transfer pan to preheated oven
Cook until 5˚F below your desired internal temperature is reached
Transfer steaks onto your cutting board, let them rest for few minutes
Cut and serve with your choice of sides

NOTES

You would want to take the meat out of the oven before your desired internal
temperature is reached as meat continues to cook while resting

135˚F = Medium Rare 145˚F = Medium 150˚F = Medium Well

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